Yields5 ServingsPrep Time15 minsCook Time3 minsTotal Time18 mins
1onion, diced
2chicken breasts, boneless, skinless, diced into bite size
2tbspsesame seeds
2tspworcestershire sauce
½cupsoy sauce
2tbsphoisin sauce
3tbspgarlic, minced
5tbsphoney
1tbspbrown sugar
1green onion, diced (optional)
2tbspsesame oil
3tbspginger, minced jarred
4tbspcornstarch
4tbspcold water
1
Add your diced onions, sesame oil, diced raw chicken breasts, 1.5 tbsp minced garlic and 1.5 tbsp minced ginger into your pot. Set to saute.
2
Mix all ingredients together so chicken pcs. are coated, cook until pink on outside of chicken pcs. is gone.
3
Turn Instant Pot off.
4
Whisk together remaining ingredients except cornstarch, and only use 1 tbsp of your sesame seeds, pour into your pot. Stir so all chicken pieces are nicely coated.
5
Close lid and steam valve and set to pressure high for 3 minutes.
6
Do a quick release, lift lid and set to saute again if you want the sauce to be thicker.
7
In a small bowl whisk together your cornstarch and cold water well so there are no lumps, add this into your IP once it begins to bubble on the saute setting.
8
Stir for 1-2 minutes until sauce begins to thicken, then turn pot off and unplug so it doesn’t continue to cook.
9
Serve on top of rice sprinkled with your remaining tbsp of sesame seeds and add some diced green onions if desired.
Ingredients
1onion, diced
2chicken breasts, boneless, skinless, diced into bite size
2tbspsesame seeds
2tspworcestershire sauce
½cupsoy sauce
2tbsphoisin sauce
3tbspgarlic, minced
5tbsphoney
1tbspbrown sugar
1green onion, diced (optional)
2tbspsesame oil
3tbspginger, minced jarred
4tbspcornstarch
4tbspcold water
Directions
1
Add your diced onions, sesame oil, diced raw chicken breasts, 1.5 tbsp minced garlic and 1.5 tbsp minced ginger into your pot. Set to saute.
2
Mix all ingredients together so chicken pcs. are coated, cook until pink on outside of chicken pcs. is gone.
3
Turn Instant Pot off.
4
Whisk together remaining ingredients except cornstarch, and only use 1 tbsp of your sesame seeds, pour into your pot. Stir so all chicken pieces are nicely coated.
5
Close lid and steam valve and set to pressure high for 3 minutes.
6
Do a quick release, lift lid and set to saute again if you want the sauce to be thicker.
7
In a small bowl whisk together your cornstarch and cold water well so there are no lumps, add this into your IP once it begins to bubble on the saute setting.
8
Stir for 1-2 minutes until sauce begins to thicken, then turn pot off and unplug so it doesn’t continue to cook.
9
Serve on top of rice sprinkled with your remaining tbsp of sesame seeds and add some diced green onions if desired.
